Beguiling Bee Balm

“People from a planet without flowers would think we must be mad with joy the whole time to have such things about us.”  - Iris Murdoch



Monarda didyma reblooming in September



Flowers are not the main attraction for many of the aromatic herbs.  The main source of fragrance and usefulness is often their leaves, while their blossoms remain small and insignificant.  Bee balm is definitely an exception to this rule, having large, beautiful blooms which attract bees, butterflies and hummingbirds galore.

The scientific name for bee balm is Monarda, named after 16^th-century botanist Nicolas Monardes. It also goes by several other aliases, including bergamot, horsemint, and Oswego tea.  Bee balm, a native North American plant, is an easy-care perennial that is not picky about soil conditions.  It may spread rapidly, but can be controlled fairly easily by simply pulling up the unwanted runners.   I have two varieties growing in my garden.  The red Monarda didyma ‘Joseph Cline’ has large blossoms and does not spread as quickly.  The other variety seems a little more aggressive, and has smaller, purplish flowers.  I received a start of that one from a friend, so I don’t know its proper name, but I suspect it is what is known as wild bergamot.    

Bee balm blooms in early summer.  Cutting the blooms after they are spent may result in a second crop of flowers in late summer or early fall.  So far I have not harvested my bee balm, but have left it in the garden in order to enjoy its looks and fragrance and attractiveness to pollinators.  It does have home uses as well, though.  Flowers and leaves are both edible and scented.  They make an attractive addition to potpourri and sachets.  You can also use them in the kitchen to add color to a salad.   Tea can be brewed from the leaves and is supposed to be good for insomnia and digestive problems.